arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Cornbread Stuffing

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6-8

Ingredients

4 Tablespoons butter

2 cups chopped yellow onions

1 cup chopped celery

2 cups fresh corn kernels

2 Tablespoons minced garlic

1 cup diced red pepper

1/2 pound diced smoked ham

2 eggs

3 cups chicken stock

1/2 cup heavy cream

2 Tablespoons freshly chopped cilantro leaves

2 Tablespoons freshly chopped flat leaf parsley

Salt and freshly ground black pepper

8 cups Mix

Adapted From: FoodNetwork.com

Description
Serve with chicken or turkey.

Preparation
Preheat oven to 375F.

Melt butter and sweat vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to cool slightly. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for an additional 20 minutes or until crusty.